Fettuccine Alfredo with Pan-Seared NY Steak and Kinder’s The Blend
45 min Fettuccine alfredo with steak seasoned with Kinder’s The Blend. Pan-seared NY strip over silky Parmesan Alfredo. Ready in 45 minutes at home.
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Carne Asada Tex Mex Meatballs
40 min Carne asada tex mex meatballs with Spanglish Asadero seasoning — seared hard, simmered in chipotle tomato sauce, finished with melted cheese. 40 minutes.
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Carne Asada Seasoned Fajita Veggies
15 min Carne asada seasoned fajita veggies in 15 minutes. Bell peppers, red onion, and mushrooms seared with Spanglish Asadero seasoning — one pan, bold flavor.
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Carne Asada Seasoned Crema
2 min Carne asada seasoned crema made with Spanglish Asadero seasoning, Mexican crema, and fresh lime. Two-minute mix, 30-minute rest, ready to drizzle over tacos.
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Carne Asada Rollitos de Carne with Spanglish Asadero Seasoning
50 min Carne asada rollitos de carne: flap meat seasoned with Spanglish Asadero, seared hard, roasted to 135°F, and sliced into rounds. Ready in 50 minutes.
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Carne Asada Loaded Fries with Spanglish Asadero Seasoning
50 min Carne asada loaded fries built on Spanglish Asadero Carne Asada Seasoning — skirt steak grilled hot, sliced thin, stacked over crispy fries with pico and guac.
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Carne Asada Ground Beef Loaded Nachos
40 min Carne asada ground beef loaded nachos with Spanglish Asadero seasoning — two melted cheeses, crispy chips, bold carne asada flavor. Done in 40 minutes.
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Grilled Carne Asada Flank Steak and Veggies
30 min Carne asada flank steak with Spanglish Asadero seasoning. Seared hard, rested, sliced against the grain. Served with charred peppers and red onion.
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Carne Asada Flank Steak Skewers
30 min Carne asada flank steak skewers with Spanglish Asadero Carne Asada seasoning — deep char, citrus-chili crust, grilled in 30 minutes. No marinade needed.
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Grilled Carne Asada Beef Skewers with Spanglish Asadero Seasoning
30 min Grilled carne asada beef skewers built on Spanglish Asadero Carne Asada Seasoning. Ribeye, three peppers, direct heat, and a 10-minute rest. Serves 4.
